Roasted Red Pepper and Coconut Hummus with Lime
Coconut milk adds a nice smoothness, complemented by the tanginess of fresh lime to this Tropical version of traditional Hummus. Caribbean flavors pop out in this Red Pepper Hummus with Coconut and Lime. Use it as a dip for fresh Veggies, Baked Vegetable Chips or baked Pitas. It goes wonderfully as a tropical appetizer spread with Pineapple, Mango and Ginger Caribbean Salsa. You can spread this in a soft pita stuffed with leftover Jerk Chicken, crisp greens and slice hot peppers for a quick, yummy wrap.
Red Pepper Hummus with Coconut and Lime
Prep
Total
Yield 2 cups
Lime and Coconut add a Caribbean kick to the Hummus. Add a few hot peppers or a splash of hot pepper sauce to ramp up the heat factor. Cooking the garbanzos instead of canned makes this substantially better. You can use Coconut Milk instead of the Cream but it won't taste as rich.
Ingredients
- 2 cups Garbanzo Beans, cooked with the skins removed (reserve 1/2 cup liquid)
- 1 Roasted Pepper, skinned or 1 from a jar
- 3 Cloves Roasted Garlic or 1 Raw Garlic Clove, chopped
- 1/4 teaspoon Ground Cumin
- 1 teaspoon Smoked Sea Salt
- 1 tablespoon Cashew Butter or Tahini
- 4 tablespoons Coconut Cream
- 1 Vegetable Bullion Cube
- Juice of 1-2 Limes
Instructions
- Mix the Coconut Cream with 1/4 cup hot cooking liquid and add the Bullion Cube, stir well
- Whirl all the ingredients except the Coconut Cream Mixture in the Vitamix or food processor until smooth
- Add enough of the Coconut Cream Mixture to make a creamy consistency
- Add more Lime Juice and Salt and Pepper to taste
- Serve with cut Vegetables, Pita Chips or Corn Chips
Red Pepper and Coconut Hummus
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